Ingredients

2 oz chocolate stout

2 oz prosecco

Ground chocolate

Instructions

Rim a chilled champagne flute with chocolate by pouring some ground chocolate onto a small plate and rolling the outer top edge of it in the chocolate. Tilt the glass and pour the stout in slowly down the inside of it to make as little foam as possible. Then, slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols.